Roasted Portobello Mushroom Sandwiches with Parmesan Mayonnaise |
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Prep Time: 7 Minutes Cook Time: 11 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Begin assembling these sandwiches while the mushrooms broil, and add the hot-from-the-oven mushrooms at the end. Spread leftover Parmesan Mayonnaise on any of your favorite deli meat sandwiches-it adds a fantastic burst of flavor. Ingredients:
2 (6-ounce) packages presliced portobello mushrooms |
12 sprays balsamic vinaigrette salad spritzer (such as wish-bone) |
1/2 cup parmesan mayonnaise |
8 (3/4-ounce) slices crusty chicago-style italian bread (about 1/2 inch thick), toasted |
1 (12-ounce) bottle roasted red bell peppers, drained |
2 cups baby arugula |
Directions:
1. Preheat broiler.
2. Place mushrooms on a baking sheet; coat evenly with balsamic spritzer. Broil mushrooms 11 to 12 minutes or until browned and tender.
3. While mushrooms broil, spread 1 tablespoon Parmesan Mayonnaise over cut side of each bread slice; top each of 4 slices with about 2/3 cup bell pepper and 1/2 cup arugula. Arrange roasted mushrooms evenly over arugula. Top with remaining 4 bread slices.
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